Partial characterization of Yersinia intermedia bacteriocin

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Abstract
Y. intermedia produces a temperature-dependent (25.degree. C) bactericidal substance that is active against other Yersinia spp. Crude preparations of the inhibitory substance were inactivated by chymotrypsin, trypsin, pronase and heating, but were not affected by lipolytic enzymes, chloroform or other organic solvents. Thus, the active molecule is a bacteriocin of a proteinaceous nature. The MW of the bacteriocin was estimated to be > 14,000. Exposure of agar fragments containing the active component to a pH range of 3-11 did not affect bactericidial activity. Bactericidal activity against the Y. frederiksenii indicator strain was shown by simultaneous and deferred antagonism and by the associative culture technique. The liquor from cell-free macerated agar fragments and broth cultures were devoid of antibacterial activity.

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